All green salsas have different ratios of chiles to tomatillos. Today’s recipe is considered a raw salsa verde and is perfect for chip dipping. You might also want to try this other salsa verde, where the tomatillos, chiles and onions are charred first.

All you need is a pot to boil the tomatillos and a blender to puree them into a batch of green table sauce. Whirr! This green tomatillo sauce is delicious over eggs and grilled veggies too–it’s not just for dipping!

This is salsa, right, so give it some picante heat–don’t skimp on the chiles! Taste and add more if the chiles you find are mild.

Serrano chiles with their bright fresh flavor and are first choice. You can substitute with jalapeño chiles, and your salsa will be remarkably different in flavor.

Because tomatillos have a high pectin count, raw salsa verde jells and thickens. Thin with water if after a day or so the sauce is thicker than you want.

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This easy green salsa is better than any you can buy in a jar. Serve with tortilla chips. It's absolutely delicious as a sauce on eggs, enchiladas, tacos, tempeh, grilled meats, and vegetables. Makes about 1 1/2 cups salsa.

Course:
Appetizer

Cuisine:
Mexican, Vegan, Vegetarian

Servings: 12servings

Author: Letty Flatt | Letty's Kitchen

Ingredients

20tomatillos(see note)

½cupwater,or more, as needed

2 to 3serrano chiles(see note)

¼white onion,cut in ¼-inch dice (about ½ cup)

1clovegarlic,minced

3tablespoons(or more) cilantro leaves, coarsely chopped

½teaspoonsea salt

Instructions

Remove the papery husks from the tomatillos. Rinse to take away the sticky residue—you will know what I mean when you feel it. Place the tomatillos in a saucepan and cover with water. Cook until the tomatillos are just soft, about 5 minutes.

Alternatively, and more traditionally, char the tomatillos in a hot cast-iron skillet until they are soft. (Mexican cooks often roast the onion and garlic at the same time. The char brings smoky depth, but if you want to keep it simple, skip this additional step—your salsa will still be terrific.)

Place the softened tomatillos and about ½ cup water in a blender jar.

Cut the top off the serrano chiles and cut them in half lengthwise. Scrape the seeds away unless you like maximum picante heat. (Grapefruit spoons are the perfect utensils for holding chiles while you scrape.) Chop coarsely and add to blender. Add the onion, garlic, cilantro, and salt.

Puree until the sauce is smooth. Taste and add more chile and/or salt if needed.

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10 comments

Patricia Constable

Welcome Home to a little snow for the last day of skiing the Canyons. Could get a free pass for you if you or You and Robbie are interested. Who knows what the spring conditioned will have become with this somewhat wintry day. Look forward to seeing you both soon. xoxo, PC & DC Reply · 13 April, 2014

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I’m Letty.
I create meatless and plant-based recipes with seasonal whole foods, just for you! My wish is to inspire you, to help you cook food that's both healthy and delicious!
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